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Peter A

In article >,
says...
> I had occasion to consult Cook's Illustrated's _Perfect Vegetables_ today on
> what to do with turnips. I got two big turnips in my CSA box last week and
> I'm not sure what to do with them. I've gotten turnips twice before. The
> first time I pickled them; the second time I marinated them in yogurt,
> pan-fried them, then simmered them in a spiced yogurt sauce. Both
> treatments were okay, but nothing to elicit tears of joy. _Perfect
> Vegetables_ lists rutabagas and turnips together, but then gives rutabagas a
> LOT more attention than turnips. It recommends roasting turnips as an
> accompaniment to meats. It recommends mashing rutabagas, and has this
> comment about turnips: "The flavor is peppery, almost like horseradish, to
> which it is also related . . . [Mashed] white turnips were harsh and
> overpowering."
>
>

I love to mash turnips as part of mashed potatoes - perhaps 1/3 to 1/2
of the total amount. You can also grate them and add to latkes - a
smaller proportion in this case, maybe 20% at most. Young turnips -
golf-ball sized - are great just steamed and served with butter.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm